Feel like a burger, but watching those carbs? This is the ultimate healthy burger! The…
Grilled Ostrich Steak With Lemon and Sage Crust
Grilled Ostrich Steak With Lemon and Sage Crust
In today’s health-conscious world ostrich meat has become part of a balanced diet and allows the meat lover the pleasure of a scrumptious steak or fillet in the full knowledge that it is, in fact, a great choice. The freshness of lemon infuses the pan sauce with added acidity. Add the rich and herbaceous notes of the sage and you have a winner! The Mediterranean and Black Pepper Crusts are excellent alternatives.


Preparation Time
20min

Cooking Time
12min

Servings
4
INGREDIENTS
- 500g Klein Karoo Ostrich Steak
- 25g Melted butter
- 50g Fresh breadcrumbs
- Zest of 2 lemons
- 30ml Sage leaves, finely chopped
- 15ml Lemon juice
- Salt and freshly ground black pepper to taste
DIRECTIONS
METHOD:
- Take fresh breadcrumbs and add all the ingredients to it, except melted butter, and mix well.
- Add melted butter and mix to bind breadcrumbs.
- Mixture is moist but crumbly. Keep aside.
- Prepare steaks until cooked to your liking.
- Pat crust onto steaks in an even layer of approximately 5 mm.
- Preheat grill element and grill until the crust is golden brown.
Chef’s tip: Also try the crusts recipes below
Mediterranean Crust
- ⅓ Cup fresh Italian breadcrumbs
- ⅓ Cup parmesan cheese
- 2 Cloves of garlic, crushed
- 15ml Fresh oregano, chopped
- 30ml Fresh parsley, chopped
- 15ml Lemon zest
- 30ml Lemon juice
- 30ml Olive oil
- 2.5ml Salt
- 2.5ml Freshly ground black pepper
Black Pepper Crust
- 50g Fresh breadcrumbs
- 1 Clove of garlic, crushed
- 2ml Cracked or coarsely ground black pepper
- 25g Melted butter
- Pinch of thyme
- Pinch of marjoram
- Salt to taste
Garlic and Herb Crust
- 50g Fresh breadcrumbs
- 1 Clove of garlic, crushed
- 5ml Grainy mustard
- 5ml Fresh rosemary, finely chopped
- 25g Melted butter
- Salt and pepper to taste
Serve with mashed potatoes and fresh veg or salad
Recipe: Tersia de Wet